Brussels Sprouts Slaw

brussel-sprout-slaw

I had a pound or so of Brussels sprouts left over after making fried Brussels sprouts and thought I’d turn them into a slaw, which is one of my favorite kinds of salad. And when I say that, I wonder to myself what constitutes a slaw? Maybe the inclusion of cruciferous vegetables — the cabbage, the broccoli, the turnips? — or maybe it’s just any exceptionally crunchy vegetable served raw.

I’ve tried it with apples, and with sunflower seeds — each add their own special crispiness. The tart-sweet dressing and the chewy dates are required, and anything else is gravy, man. I bet grated carrots would also be nice. Or use a red apple instead for a Christmassy-color scheme. Some sliced celery, some toasted walnuts. Basically just let your mind be free.

5.0 from 1 reviews

Brussels Sprouts Slaw
 
Prep time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1 pound Brussels sprouts
  • 6 pitted dates
  • ½ cup Greek yogurt or thick sour cream
  • 1 teaspoon honey
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Optional: ¼ cup toasted sunflower seeds and/or 1 cup thinly sliced Granny Smith apple
Instructions
  1. Slice the Brussels sprouts as thin as you can, either by cutting lengthwise in half, then crosswise or (more dangerously) holding by the stem and running over a mandoline slicer one at a time. Put shredded sprouts in a bowl with half the salt and toss around. Set aside.
  2. Slice the dates thinly, too.
  3. Whisk the yogurt, honey, lemon juice, the remaining salt and the pepper together in a large bowl until smooth.
  4. Add dates and sprouts (and apple or seeds if using) and stir to combine.
  5. Can be eaten right away but tastes better if allowed to sit in the refridge for a couple hours.

 

Comments

  1. The recipe looks amazing! I can’t stand the old-fashioned, boiled brussels sprouts, but have learned to enjoy them cut like coins and fried. I would have NEVER considered to make slaw with them. What a groovy idea!
    I just found you on YouTube today…the episode on home-made pie crust. REALLY well done. So many youtube presenters are boring and redundant. (ZZZZzzzzzzz.) I’ve already texted friends to check out your website and cookbook, excuse me, Cook Book.
    Would it be ok with you if we add a link or two of your website to our website? We’re just getting started and want to add fun, informative and interesting items.
    Have you entertained the idea of affiliate marketing?

    We look forward to your responses when you get a moment to get back to us.

    Thanks!!

    Susie and Rich

Leave a Comment

*

Rate this recipe: